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Lentil & tomato salad with garlic lebanese bread
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Prep Time:
15 minutes
Cook Time:
7 minutes
Total Time:
22 minutes
Ingredients:
  • 18.20 gm olive oil
  • 1 garlic clove, chopped
  • 4 (25cm diameter) Lebanese bread
  • 2 400g cans brown lentils
  • 300g (about 3) vine-ripened tomatoes, diced
  • 250.00 ml roughly chopped fresh continental parsley
  • 1 red onion, quartered, thinly sliced
  • 60ml (1/4 cup) olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 3 garlic cloves, chopped
  • 1 tsp grated lemon rind
  • 1.25 gm ground cumin
  • Salt & freshly ground black pepper
Instructions:
  • Preheat your oven to 200°C. Mix the oil and garlic in a small bowl. Cut the Lebanese bread into wedges and generously brush with the fragrant oil mixture using a pastry brush.
  • Arrange the bread wedges on 2 baking trays and bake in a preheated oven until golden and crispy, about 7 minutes.
  • Prepare the lentil and tomato salad by thoroughly rinsing the lentils in a sieve under cold running water. Drain and transfer them to a large bowl, then mix in the tomatoes, parsley, and onion until well combined.
  • Prepare the dressing by combining oil, lemon juice, garlic, lemon rind, and cumin in a small bowl. Whisk the ingredients together until well combined. Season with salt and pepper to taste.
  • Drizzle the dressing onto the lentil salad and mix well. Enjoy alongside warm garlic bread wedges.

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